Today we are sharing some great vegetarian recipes, some of which are also
Vegan/Gluten-free or offer Vegan/Gluten-free Substitutions.

We hope that you enjoy trying out these great recipes and would love some feedback once you have. Please also remember to let us know if there are any recipes or food/nutrition questions that you woul like answered.

Buddha Bowls with Roasted Sweet Potatoes, Spiced Chickpeas and Chard

Simple and nutrient-dense, these Buddha Bowls are healthy enough to prep for lunches yet beautiful enough to serve for dinner. Recipe is vegan and gluten-free.

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Servings: 4
  • Calories: 606kcal


For the Tahini Sauce

  • 2 jalapeños (or 1 poblano pepper) cored and chopped
  • 1 garlic clove chopped
  • 1/3 cup tahini
  • 3 tablespoons fresh lemon juice from 1 large lemon
  • 1 tablespoon extra-virgin olive oil

For the Buddha Bowls

  • 1 cup quinoa, rice, or farro
  • 2 large sweet potatoes cut into 1-inch cubes
  • 2 tablespoons melted coconut oil
  • 2 teaspoons pure maple syrup
  • 1 teaspoon lemon zest
  • 1 15-ounce can chickpeas drained, rinsed and patted dry
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 4 garlic coves
  • 1 bunch swiss chard stemmed and chopped into 1-inch strips


Make the Tahini Sauce:

  1. In a blender or small food processor, combine the jalapeño, garlic, tahini, lemon juice, olive oil and 1/4 cup water. Blend until smooth. Add more water as needed to thin, season to taste with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (This can be prepped ahead and stored in an airtight container in the refrigerator for up to 1 week.

Prepare the Buddha Bowls:

  1. Preheat the oven to 425°F/220°C then line two baking sheets with parchment paper or a silicone mat.
  2. In a medium saucepan, cook the quinoa (or other grain) as directed by the package.
  3. In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, lemon zest and 1/4 teaspoon salt. Mix well until potatoes are evenly coated.
  4. Spread out the potatoes on the baking sheet so that there’s a bit of room between each one. Roast in the oven for 15 minutes. Remove from the oven and flip the potatoes, then set aside.
  5. Meanwhile, in the same medium bowl, combine the chickpeas, 1 tablespoon olive oil, paprika, cumin, cayenne, 1/4 teaspoon salt and 1/8 teaspoon pepper. Mix until evenly coated. 
  6. On one of the baking sheets, make room for the chickpeas. Spread them out then place them (along with the sweet potatoes) back in the oven for 15 minutes, stirring once halfway through.
  7. In a large skillet over medium-low heat, warm the remaining olive oil. Add the garlic cloves and cook until fragrant, about 3 minutes. Add the chard, cover and cook, stirring occasionally, until the chard begins to wilt. Discard the garlic then sprinkle the cooked chard with salt & pepper.
  8. Place 1/2 cup of the cooked grain in each of the four serving bowls. Top with equal portions, sweet potato, chickpeas and chard. Drizzle with tahini sauce, serve and enjoy!

Prep Ahead Tip: Poblano sauce can be prepared up to 3 days in advance.

30 Minute Gnocchi Pizza Bake with White Beans

This 30 Minute Gnocchi Pizza Bake with White Beans is perfect for a quick and easy vegetarian weeknight meal that’s packed with protein! Vegan/Gluten-free Substitutions: Use vegan cheese, or omit the cheese to make vegan and use gluten free gnocchi to make gluten free.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Serves: 4-6
  • Method: Stovetop, Oven


  • 2 teaspoons olive oil
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1/2 small onion, diced
  • 1 (450g) package gnocchi, gluten free or regluar
  • 1 (425g ) can white beans, drained and rinsed (or 1 1/2 cups)
  • 2 cups spaghetti sauce
  • 1/2 cup grated cheese, vegan or regular
  • Salt and pepper


  1. Pre-heat oven to 400°F/200°C.  Heat a large oven-safe pan over medium heat and add olive oil, onion, peppers and a pinch of salt and pepper. Cook vegetables until tender, about 5 minutes.
  2. Next, add in the gnocchi and white beans, stir together and cook for another 5 minutes, until gnocchi is heated through.
  3. Pour in the spaghetti sauce, mix together and cover evenly with the grated cheese. Place in the pre-heated oven and bake until heated through and cheese is melted, about 10 minutes.
  4. Garnish with fresh herbs, if desired, and serve while hot.

One-Pot Coconut Mung Bean Stew

One-Pot Coconut Mung Bean Stew- made with creamy coconut milk, this healthy mung bean stew is simple to make and packed full of comforting flavour

  • Soaking Time 8 mins
  • Prep Time 15 mins
  • Cook Time 20 mins
  • Total Time 35 mins


  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 3 garlic, minced
  • 2 carrots, finely chopped
  • 2 inches fresh ginger, minced
  • 2 jalapeños, cored and finely chopped
  • 0.5 teaspoon salt
  • 1 teaspoon ground cumin
  • 200 g dried mung beans, soaked overnight
  • 240 g vegetable broth
  • 398 ml canned coconut milk
  • 4 g chopped fresh cilantro
  • juice of 1 lime or lemon


  1. In a large pot, warm the oil over medium heat. Add the onion, garlic, carrots, ginger, jalapeño, salt, and cumin.
  2. Stir to combine and cook for about 5 minutes, until onion is soft.
  3. To the pot, add the soaked mung beans (after straining them). Pour in the coconut milk and vegetable broth then bring to a boil.
  4. Cook for 15-20 minutes, until mung beans are softened.
  5. Squeeze lime juice over top. Serve warm with cilantro and/or rice and enjoy!

Vegan Lemon Poppy Seed Pancakes

Light and fluffy zesty gluten-free Vegan Lemon Poppy Seed Pancakes make for a delightful breakfast or brunch! This easy recipe only requires a few pantry items and take very little time to prepare.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 9 pancakes


  • 1 cup full-fat canned coconut milk
  •  3 T avocado oil or olive oil
  • 3 T pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1 cup Gluten-Free 1-to-1 Baking Flour
  • 1 T baking powder
  • 1 T poppy seeds
  • 4 lemons zested (about 2 T zest)
  • 1/8 tsp sea salt


  1. Add all ingredients for the pancakes to a mixing bowl. Mix well until combined. The batter will be very thick – this is normal.
  2. Heat a small amount of cooking oil (I use coconut or avocado oil) in a large non-stick skillet over medium-low heat. Measure 1/4 cup of pancake batter and pour onto the hot surface. 
  3. Use your fingers or a spoon to smooth the pancake batter into a circular shape. 
  4. Cook pancake 2 to 3 minutes, until the sides begin to firm up and pancakes turns golden brown. Carefully flip and cook on the other side another 1 to 2 minutes, until cooked through. Repeat for remaining batter.
  5. Serve pancakes with choice of toppings. 

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